Wednesday, 22 April 2009

Thai prawn balls

I made these prawn balls the other week and they went down a treat. They are truly delicious! I served them with boiled Basmati rice and a sweet and sour sauce, but I think they might be even better just served as a treat on a Friday-night in. Or if you would still like to have them as a main course, make a double batch.

Thai prawn balls
makes 16 small balls

200 g tiger prawn, for a vegetarian version use canned sweet corn
1 tbsp grated ginger
2 cloves of garlic
1 chili, de-seeded and finely chopped
1 spring onion, finely chopped
1 egg, beaten
1 tsp soy sauce
1 tsp sesame oil
1 tbsp rice wine, can be left out if you can't find it in your local Asian shop
1 tbsp rice flour
50 g coriander/cilantro, finely chopped

Chop the prawns coarsely, combine all the ingredients in a bowl. Fry in hot oil for 2 minutes per side, squeeze some lemon over the top and serve immediately.

Freezes well, cooked, for about 1 week.

- As seen on Ching's Kitchen

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